Wheat-flour free bread?

[quidscribis]

Wheat flour is bad for me.  That's the short version.  You don't wanna hear the long version.   

I'm looking for a bread recipe that doesn't have wheat flour.  Gluten I have no problem with.  I would prefer a recipe that has one or all of the following flours in it, because that's what we have here:

rice flour
chickpea flour

Yeah, I think that's it.  Sad, I know, but this is what happens when ya live in a third world country.    I'm going to use it for making naan, or Indian flatbread, but any kind of bread recipe can be adapted.

Anyone?  Anyone?

[Zazzy]

This might at least give you a place to start.  The instructions are for a bread machine but I'm sure can be adapted.

Brown and White Rice Flour Bread

3 large eggs, see * Note
8 ounces lukewarm water (90 to 95 degrees)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
1 cup white rice flour
1 cup brown rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons brown sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast

1.   * Note:  Measure eggs into a 2-cup measuring cup.  Add 8 ounces of water or enough to fill measuring cup to just over the 1 2/3 cup marking.

2.   In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork.  Pour mixture into bread pan.

3.   Measure and blend together all dry ingredients, except yeast, with a whisk or fork.  Place into bread pan on top of liquid ingredients.  Add yeast on top of dry ingredients.  Lock pan into bread maker.

4.   Program machine for BASIC RAPID or BASIC/SPECIALTY Bread Setting and MEDIUM Bread Color.  Press START/STOP button to turn bread maker on.  When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few minutes.  The machine will then mix the thick batter by itself.  The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on top after about 10 minutes of mixing.  After mixing, the bread maker will then go through the rise cycles and be baked.

5.   When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or until the red signal light goes out.  Remove bread pan using pot holders.  Invert pan to remove loaf and cool on rack completely before slicing.

6.   This recipe yields a 2 pound loaf of bread that will be about 5 inches high.



And this is meant to be a pizza - I'd think that woud be relatively close to naan.  Sort of 

Chickpea Pizza

1 cup chickpea flour
= (sold at Indian markets and
health food stores)
Salt, to taste
1 cup water
1/4 cup olive oil, divided
1 large tomato - (or 2 small), diced
1/4 cup thinly-sliced green onions
Freshly-ground black pepper, to taste
1/2 cup freshly-grated Parmesan cheese

1.   Heat the broiler.

2.   Sift the chickpea flour with 1/2 teaspoon of salt into a bowl.  Slowly add the water, whisking constantly to form a paste.  Beat with a wire whisk until smooth.  Let the batter stand, covered, at room temperature for 30 minutes.

3.   In a 10-inch nonstick, ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat.  Stir the batter and pour 1/2 the batter into the skillet, tipping and swirling it to evenly coat the pan.  Cook over medium-high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.  Burst any large air bubbles with the tip of a knife.  Sprinkle 1/2 of the tomato and green onions along with pepper to taste on top.

4.   Place the pan under the broiler and cook until golden and crisp, about 2 to 3 minutes.  Slide the pizza onto a work surface.  Sprinkle with salt to taste and half the Parmesan cheese.  Cut the pizza into wedges and serve hot.  Repeat with the remaining batter.

5.   This recipe yields 2 pizzas.

6.   Each of 8 servings:  136 calories;  163 mg sodium;  5 mg cholesterol;  10 grams fat;  2 grams saturated fat;  8 grams carbohydrates;  5 grams protein;  1.56 grams fiber.

[quidscribis]

Zazzy - thanks. 

For the first recipe...  Xantham gum is not available here, and I have no idea what could be substituted for it.  Also, it calls for potato starch flour and tapioca flour, two flours that are commonly used in non-wheat bread recipes, and both of which I can't get here, and this is the crux of my problem finding a recipe that would work for me - lack of commonly (to North Americans) available ingredients.

The second one looks promising, but it wouldn't be a naan, but more like a thicker chappatti or roti, maybe.  In any case, I'll give it a try and see what happens.   

Any other suggestions?

[Arya]

google is your friend 

I don't know if these are any good.... never tried them myself.

Also can you get dry pectin, I saw some recipes that had that as a substitute for xanthan gum.
 
Almond and Rice Flour Bread with Poppy Seeds

Found here.

1/2 cup whole almonds, with skins
1 1/2 cups brown rice flour
4 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons poppy seeds
1/2 cup plain low-fat yogurt
1/2 cup water
1 large whole egg
1 large egg white
2 tablespoons vegetable oil

Preheat oven to 350 degrees F. Butter an 8 x 4-inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed - the flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).

Makes one 18-ounce loaf (18 slices).


Rice Bread Recipe

Found here

Ingredients:
1 cup rice flour
3 teaspoons baking powder
2 tablespoons bacon fat or oil
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup water

Sift dry ingredients.  Add water and oil.  Bake  in a loaf pan in a moderate oven.



Flat Bread (Gluten-Free)

found here

Use in equal measures:
-Chick pea flour (also known as gram flour and 'basin' in indian shops)
-Pounded yam flour

Mix the two flours together (50:50) with some water and a little oil to produce dough. Leave the dough in the refrigerator to rest (1 hour).
Make small balls and shape into flat bread and cook in a flat pan / griddle/ frying pan. It can be cooked with or without oil. The dough can stay in the fridge for a few days. The flat bread can be frozen and reheated in the toaster.



Rice Bread

Found here

3/4 cup rice flour (powder)
1/3 cup granulated sugar
1 banana, mashed to a paste
1/4 teaspoon nutmeg
Pinch of baking soda
1/2 cup raisins
1/2 cup currants
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

Mix banana and sugar. Sift dry ingredients together. Combine and beat well.

Shake raisins and currants in paper bag with 2 tablespoons of flour until coated, then add. Spread dough in thin, even layer in a 9-inch round cake pan. Sprinkle with grated peels. Bake at 350 degrees F for 40 minutes until quite brown.

Makes a crusty, chewy inch-high loaf of bread.

[quidscribis]

Arya, thanks for your suggestions!

Yeah, I've tried Google many times, but my Google-fu is weak in this area - after sifting through dozens or hundreds of recipes, found nothing that looked possible given the strict ingredient list here.  But here you've gone and offered a couple of suggestions that are more than possible!  Thanks!

No, pectin is not available here, so that's out, and yam flour isn't, either, so also out.  Almonds we can get, although very expensive, but still looking like it's worth a try.  I'm wondering how it would work with cashews, a locally grown and very cheap locally nut.  Hmm.  Could be worth experimenting with.   

You've got some great suggestions, and I'm going to see what I can do with them.  I'll also do a Google search on substitutes for yam flour to see if I can come up with anything there... 

Anyway, thanks for the suggestions and I'll take them out for a test drive...   After my husband's brother's wedding events are all done with, the relatives have gone home, and peace exists here once more...  Which won't be for another few more days...   

[Zazzy]

Are you interested at all in a quickbread?

Sweet Rice Flour and Cheese Bread

1 large cinnamon stick
1/2 cup butter
3/4 cup vegetable shortening
1 cup granulated sugar
4 large eggs
1 pound rice flour
1 1/2 teaspoons baking powder
2 cups finely-grated aged cotija cheese

1.   Grind the cinnamon in a coffee grinder.  Butter a 9- by 13-inch glass baking dish.

2.   In the bowl of an electric mixer, cream the butter and shortening.  Add the sugar and whip until light and fluffy.  Beat in 1 egg at a time.  Sift the rice flour and baking powder into the mixture a little at a time.  Stir in the cheese.

3.   Add the batter to the buttered baking dish and cook for 20 to 25 minutes in 425 degree oven until golden brown on the outside.

4.   This recipe yields 6 to 8 servings.

(Cotija is also known as Queso Anejado or "aged cheese".  The curd is aged and sold in small rounds or large blocks.  This is a salty and pungent cheese with the moist version being a bit like Feta. The more common version is very firm, more like Parmesan. The cheese can be crumbled and used in tacos, soups, salads or over beans.)

[Huh...What?]

Can't you order ingredients over the internet?

[kath]

Bob's Red Mill flour is a good source for gluten free flours and recipes http://www.bobsredmill.com/recipe/